| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies | 60 | Servings | |
INGREDIENTS
| 1 | c | Butter, or margarine |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Sugar |
| 3 | Eggs,large | |
| 3 1/2 | c | Flour,all-purpose; sifted |
| 2 | ts | Cream of tartar |
| 1/2 | ts | Salt |
INSTRUCTIONS
After cookies are baked, frost with a thin powdered sugar frosting that has been tinted with food coloring. Sprinkle with decorator sprinkles while frosting is still moist. 1-Cream butter and vanilla together. Add sugar slowly, creaming until light and fluffy. Add eggs, one at a time, beating well after each. 2-In a separate bowl, stir dry ingredients together and slowly add to creamed mixture. Chill for 3 hours or more. 3-Roll chilled dough out on a well-floured surface to 1/4 inch thick. Cut into desired shapes. Bake on an ungreased cookie sheet in preheated 375 degree oven for 6-8 minutes. Do not overbake. This makes about 6 dozen small cookies. This recipe was a first place winner for 9 year-old Tamara Dixon of Oceanside Ca at the Del Mar fair 1993. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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